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Protein content and amino acid composition of some varieties of grain sorghum

Virupaksha, TK and Sastry, LVS (1968) Protein content and amino acid composition of some varieties of grain sorghum. In: Journal of Agricultural and Food Chemistry, 16 (2). pp. 199-203.

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Official URL: http://pubs.acs.org/doi/abs/10.1021/jf60156a022


Determination of the protein content and lysine levels of a number of nonhybrid varieties of grain sorghum indicates large variations in the protein content. Statistical analysis of data on amounts of lysine shows that a negative correlation exists between per cent lysine in the protein and per cent protein in the seed. The proportion of various protein fractions in endosperm of five varieties of grain sorghum of both low- and high-protein type has been determined. Results show that prolamine and glutelin are the principal protein fractions, and increased protein levels in sorghum varieties are correlated with an increase mainly in the prolamine fraction. Nine high- and low-protein varieties of grain sorghum have been analyzed for their amino acid composition by ion exchange procedures. One of the high-protein genetic varieties of sorghum has a high concentration of lysine in the seed. Amino acid composition of the protein fractions of two varieties is also reported. These data permit an evaluation of the nutritional quality of sorghum protein and factors that influence the quality of the protein.

Item Type: Journal Article
Publication: Journal of Agricultural and Food Chemistry
Publisher: American Chemical Society
Additional Information: Copyright of this article belongs to American Chemical Society.
Department/Centre: Division of Biological Sciences > Biochemistry
Date Deposited: 14 May 2010 07:51
Last Modified: 19 Sep 2010 06:05
URI: http://eprints.iisc.ac.in/id/eprint/27678

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